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Introduction

Published:2003 Issue: Volume: Page:1-4
ISSN:
Container-title:Taints and Off-Flavours in Foods
language:
Short-container-title:

Author:

Baigre B.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/U880414UHHH07T43.pdf

Reference4 articles.

1. BRITISH STANDARDS INSTITUTION (1992), BS 5098 (ISO 6658): ‘Glossary of terms relating to sensory analysis’

2. ‘Consumer expectations and their role in food acceptance’;CARDELLO,1994

3. Sensory Evaluation of Food: Principles and Practice;LAWLESS,1998

4. Sensory Evaluation Techniques;MEILGAARD,1999

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Forensic Investigation;Food Science Text Series;2017

2. Off Flavors and Rancidity in Foods;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

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